Poached pears are always a lovely, simple ending to an elegant dinner. The Grand Marnier scented creme anglaise puts this version over the top.
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- 1Make Grand Marnier Custard Sauce.
- 2For pears: Squeeze juice from 1 ½ of the lemons; measure and reserve 3 tblsps of the juice.
- 3Add remaining juice to large bowl of cold water.
- 4Using corer or small, thin-bladed knife, core one pear, leaving stem intact, through the blossom end.
- 5Pare and place in acidulated water.
- 6Repeat with remaining pears.
- 7Mix 3 cups water and sugar in saucepan large enough to hold all the pears.
- 8Heat, stirring frequently, over medium heat until sugar dissolves and liquid begins to boil.
- 9Stir in reserved lemon juice.
- 10Drain pears and place in simmering syrup.
- 11Cook uncovered, turning carefully occasionally, over medium heat until tender, 35-45 minutes.
- 12Remove from heat.
- 13Cut 4 very thin slices from remaining lemon half.
- 14Add vanilla and lemon slices to poaching liquid.
- 15Cool to room temperature.
- 16Refrigerate, covered, until cold.
- 17Remove pears with slotted spoon to individual dessert plates; spoon custard sauce over pears; garnish with orange zest.
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Nutritional Facts for Poached Pears with Grand Marnier Custard Sauce
Serving Size: 1 (424 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 232.4
- Calories from Fat 2
- Total Fat 0.3 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 5.1 mg
- Total Carbohydrate 62.8 g
- Dietary Fiber 6.8 g
- Sugars 49.5 g
- Protein 1.0 g
The following items or measurements are not included: